Pizza Dough (Baker's %)
Neapolitan pizza dough from desired number of balls.
Formula
Flour weight scales all ingredients by baker's %
How to use
- 1Enter the number of pizzas.
- 2Enter the ball weight (200 to 280 g typical).
- 3Pick the hydration (60 to 70% typical).
- 4Read the flour, water, salt and yeast weights.
About this calculator
Great pizza dough is a ratio, not a memorised recipe. Think in baker’s percentages and you can make dough for one pizza or twenty with the same numbers. Tell this calculator how many pizzas, how big each ball, and how wet you like the dough, and it returns exact flour, water, salt and yeast, scaled to Neapolitan tradition.
Formula explained
In baker’s percentages every ingredient is a fraction of the flour weight (flour = 100%). Total dough = balls × ball weight. Flour = Total ÷ (1 + hydration/100 + 0.025 + 0.002). Then water = flour × hydration, salt = flour × 0.025, fresh yeast = flour × 0.002.
Worked example
4 × 250 = 1000 g dough. Flour ≈ 1000 ÷ 1.677 ≈ 590 g, water ≈ 383 g, salt ≈ 15 g, fresh yeast ≈ 1.2 g.
Tips & notes
- Weigh everything on a scale rather than measuring by volume.
- Cold ferment 24 to 48 hours at about 4°C for much better flavour.
- Keep salt and yeast from touching directly when mixing, since salt can inhibit the yeast.